Challenge Test in Catalan “Mató” Fresh Cheese to Assess the Antimicrobial Activity of Ericaria selaginoides Extracts against Bacillus cereus

Growing consumer demand for high-quality products coupled with minimally processed and a minor use of synthetic food additives have increased the need to search new sources natural antimicrobials ensure product safety. This study aimed evaluate antimicrobial activity extracts from brown algae Ericaria selaginoides against Bacillus cereus in typical Catalan fresh cheese (“mató”) by means challenge testing. Three concentrations crude extract its corresponding two subfractions (non-polar mid-polar) obtained after purification showed an dose-dependent effect on B. cereus, inhibition inactivation. The best results were higher non-polar subfraction that caused total inactivation inoculated pathogen 2 or 4 days, followed mid-polar inactivated 6 days. improvement compared observed when was tested. Moreover, compounds different chemical natures may be involved this since it remained both purification. work show great potential macroalgae as preservatives cheese.